Make these adorable gingerbread people with your little ones as a fun holiday activity this season!

Raisin’ Cane Gingerbread Boys and Girls


5-1/2 cups all-purpose flour (“Mom” prefers organic)
5 teaspoons pumpkin pie spice
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1 cup butter, softened (“Mom” prefers organic)
1 cup light brown sugar, packed
1 cup unsulphured molasses
2 eggs
Tube of icing
1/2 cup Sun-Maid Natural Raisins or Cape Cod Cranberries
Small candy canes


MIX dry ingredients in medium bowl; set aside.
BEAT butter in large bowl until light and fluffy.
ADD brown sugar, molasses, and eggs; beat well.
Gradually BEAT in dry mixture on low speed.
DIVIDE dough into 3 parts and wrap in plastic wrap.
REFRIGERATE until firm, about 1½ hours.
ROLL dough on lightly floured surface to ¼-inch thickness.
Using a cookie cutter, CUT cookies and place 2 inches apart on greased or parchment-lined baking sheets.
BAKE in preheated oven at 350 F for 11 to 13 minutes.
Let cool 2 to 3 minutes.
DECORATE with icing, raisins and dried cranberries. Attach small candy canes with icing onto “hands” of cookies, or serve on the side.

Yield: about 20, 6 to 7-inch cookies.

*Recipe and image courtesy of Sun-Maid.*